Directions:
- In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.
- Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165°, basting frequently with orange juice mixture. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.18 Kcal (365 kJ) | ||
| Calories from fat | 8.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 1% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 496.86mg | 21% | |
| Potassium | 157.21mg | 3% | |
| Total Carbs | 14.18g | 5% | |
| Sugars | 13.69g | 55% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 5.9g | 12% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 128.6 Kcal (538 kJ) | ||
| Calories from fat | 12.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 1% | |
|---|---|---|---|
| Cholesterol | 24.67mg | 6% | |
| Sodium | 732.9mg | 21% | |
| Potassium | 231.9mg | 3% | |
| Total Carbs | 20.92g | 5% | |
| Sugars | 20.19g | 55% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 8.71g | 12% | |
| Vitamin C | 10.5mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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